lorilei
08-06-2003, 01:09 PM
I just spotted this on the SAUTE WEDNESDAY site... thought I'd share.
http://www.sautewednesday.com/
A summer manifesto - sorta...
:: We will eat lots of green bean salads while we wait for lima beans and black-eyed peas. Stop! No! Never douse that bean salad with vinegar - use lemon zest instead - it doesn't turn them that ugly overcooked grandma-green, but you still get the nice subtle acidic kick (come on, didn't your grandmother overcook vegetables, especially green beans to death? Extra points if she cooked them with bacon).
:: We will buy radishes at least once a week for a sliced radish salad with minced black olives, garnished with thinly shaved parmesan, black pepper, sea salt and a restrained drizzling of our finest 2002 Malenchini "Fattoria Lilliano" extra-virgin olive oil.
:: "Knee high by the Fourth of July" or "Ten steps to buttering corn on the cob":
1. take slice of white bread out of package.
2. spread soft butter thickly on bread.
3. put buttered bread on plate.
4. put hot corn on the cob on top of buttered bread.
5. roll hot corn on the cob back and forth, rotating, until evenly coated with melted butter.
6. sprinkle corn with lots of salt.
7. set corn aside to cool.
8. eat the warm, slightly soggy, buttered salty bread, preferably cramming it in your mouth in one bite.
9. eat corn.
10. repeat with next ear of corn.
:: We will attempt to drink practically every different type of Rose wine we can find, although we prefer it iced-ice cold, which is actually refreshing on those bone chilling San Francisco summer nights when we like to pretend it's 80 degrees at sundown and proceed to walk around the backyard, barefoot, in the grass, drinking our rose. This lasts for about less than a minute before we freeze our butt off...
:: Grilled peaches and nectarines, the pits filled with 25 year old balsamic vinegar, served on top a scoop of meltingly soft vanilla ice cream.
:: King salmon season runs until October. Eat lots.
:: Niman Ranch ribeye steaks. Grilled. Flipping them about every minute, according to the Harold McGee method. Steaks cut from the 7th to the 10th ribs, offer the most multifidus dorsi and the spinalis dorsi, the holy grail of tenderness and steaky flavor.
:: Eat lots of hamburgers and hotdogs, because that's what Americans do in the summer. Potato salad too. Lots of potato salad, on limp paper plates...
::Tomatoes.
Posted by Bruce Cole at 09:08 PM
http://www.sautewednesday.com/
A summer manifesto - sorta...
:: We will eat lots of green bean salads while we wait for lima beans and black-eyed peas. Stop! No! Never douse that bean salad with vinegar - use lemon zest instead - it doesn't turn them that ugly overcooked grandma-green, but you still get the nice subtle acidic kick (come on, didn't your grandmother overcook vegetables, especially green beans to death? Extra points if she cooked them with bacon).
:: We will buy radishes at least once a week for a sliced radish salad with minced black olives, garnished with thinly shaved parmesan, black pepper, sea salt and a restrained drizzling of our finest 2002 Malenchini "Fattoria Lilliano" extra-virgin olive oil.
:: "Knee high by the Fourth of July" or "Ten steps to buttering corn on the cob":
1. take slice of white bread out of package.
2. spread soft butter thickly on bread.
3. put buttered bread on plate.
4. put hot corn on the cob on top of buttered bread.
5. roll hot corn on the cob back and forth, rotating, until evenly coated with melted butter.
6. sprinkle corn with lots of salt.
7. set corn aside to cool.
8. eat the warm, slightly soggy, buttered salty bread, preferably cramming it in your mouth in one bite.
9. eat corn.
10. repeat with next ear of corn.
:: We will attempt to drink practically every different type of Rose wine we can find, although we prefer it iced-ice cold, which is actually refreshing on those bone chilling San Francisco summer nights when we like to pretend it's 80 degrees at sundown and proceed to walk around the backyard, barefoot, in the grass, drinking our rose. This lasts for about less than a minute before we freeze our butt off...
:: Grilled peaches and nectarines, the pits filled with 25 year old balsamic vinegar, served on top a scoop of meltingly soft vanilla ice cream.
:: King salmon season runs until October. Eat lots.
:: Niman Ranch ribeye steaks. Grilled. Flipping them about every minute, according to the Harold McGee method. Steaks cut from the 7th to the 10th ribs, offer the most multifidus dorsi and the spinalis dorsi, the holy grail of tenderness and steaky flavor.
:: Eat lots of hamburgers and hotdogs, because that's what Americans do in the summer. Potato salad too. Lots of potato salad, on limp paper plates...
::Tomatoes.
Posted by Bruce Cole at 09:08 PM